PEACH CLOUDS

• 6 egg whites
• 1/4 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1 1/2 cups white sugar
• 1 teaspoon vanilla extract
• 6 fresh peaches - peeled, pitted and sliced

Preheat oven to 450 degrees F (230 degrees C).

Beat egg whites in clean, dry bowl with electric mixer for 2 minutes.

Beat in salt and cream of tartar.

Continue beating and pour in sugar, a few tablespoons at a time, until mixture is glossy and stiff peaks form.

Fold in vanilla.

Place in greased pie plate or spoon or pipe onto parchment-lined baking sheets.

Place in preheated oven and turn oven off. Leave meringue in unopened oven 8 hours or overnight.

To serve, place meringue on serving platter and arrange peaches on top.